A DIRECT HEADSPACE SAMPLING TECHNIQUE TO RAPIDLY MEASURE LOW-BOILING POINT VOLATILE TERPENOIDS IN CARROTS

A simple and fast method for measuring low boiling point (LBP) volatil e terpenoids in carrots (Daucus carota L.) was developed by using a di rect headspace sampling technique. Seven LBP terpenoid compounds were separated with high sensitivity and consistency via gas chromatography . High boiling point terpenoids above terpinolene were not well charac terizable. Standard compounds showed highly linear responses up to 10 mu g.g(-1), with a detection limit of 0.01 mu g . g(-1). We confirmed that high alpha- and beta-pinene and/ or total terpenoids contributed to harsh or oily flavors. Up to 40 samples can be analyzed in an 8-h d ay using this method, compared to 10 samples using previous methods.